The Diet and Identity of Enslaved African Americans in the Upper South
Author(s): Timothy Baumann; Charles Faulkner; Heather Woods
Year: 2018
Summary
Enslaved African Americans in the Upper South worked and lived in both rural and urban settings as farm laborers, cooks, house servants, miners, and roustabouts. Their quality of life and cultural identity may be best understood by how their food was acquired, the types of plants and animals eaten, and the recipes they created. This paper provides a summary of the enslaved African American diet in the Upper South and compares it with that of their white owners as well as with enslaved populations in the Deep South and Chesapeake Bay region.
Cite this Record
The Diet and Identity of Enslaved African Americans in the Upper South. Timothy Baumann, Charles Faulkner, Heather Woods. Presented at The 82nd Annual Meeting of the Society for American Archaeology, Washington, DC. 2018 ( tDAR id: 443704)
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Keywords
General
Historic
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Historical Archaeology
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Zooarchaeology
Geographic Keywords
North America: Southeast United States
Spatial Coverage
min long: -93.735; min lat: 24.847 ; max long: -73.389; max lat: 39.572 ;
Record Identifiers
Abstract Id(s): 21662